Easy 20-Minute Pesto Pasta with Cherry Tomatoes
A quick and delicious pasta dish featuring fresh basil pesto and juicy cherry tomatoes, ready in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (penne, farfalle, fusilli, or spaghetti)
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto (store-bought or homemade)
- 1 tablespoon olive oil
- 1 clove garlic, minced (optional)
- 1/4 cup grated Parmesan cheese (optional, for topping)
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente (usually about 8-10 minutes). Drain and set aside, saving about 1/2 cup of pasta water.
- Heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and cook for 4-5 minutes until softened and starting to blister.
- Stir in the minced garlic and sauté for another minute, just until fragrant.
- Add the drained pasta to the skillet. Reduce heat to low, then stir in the basil pesto, tossing everything until evenly coated. If the pasta seems a little dry, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Season with salt and pepper as needed. Top with grated Parmesan if desired, and serve warm.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
